Fantastic Fusion Recipes: A Complete Cookbook of Cuisine-Combining Dish Ideas! [Kindle ed.]

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Fantastic Fusion Recipes A Complete Cookbook of Cuisine-Combining Dish Ideas!

BY: Allie Allen

Copyright 2021 Allie Allen

Copyright Notes This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers’ actions. The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.

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Table of Contents Introduction 1 – Fusion Ramen Cabbage Salad 2 – Vegetable Paella 3 – Kimchi Cheesy Potato Pancakes 4 – Fusion Japanese Guacamole 5 – Japanese Fish Hard-Shell Tacos 6 – Thai Basil Hummus 7 – Beef & Chili Sauce Pasta 8 – Korean-American Fusion Potato Salad 9 – Thai Sausage with Rice Dressing 10 – Fusion Lasagna Roll Burritos 11 – Mashed Potatoes with Wasabi 12 – Bulgogi Fusion Sloppy Joe 13 – Roasted Squash with Pomegranate Seeds & Pepitas 14 – Pho Fusion Burritos 15 – Chicken Fajita Pasta 16 – Quinoa Fusion Pad Thai Bowl 17 – Pressure Cooker Albondigas & Pasta 18 – Fusion Spam® & Rice Musubi 19 – Air Fryer Veggie Momos 20 – Mexican – Japanese Fusion Quesadillas 21 – Bhurji Frittata

22 – Chicken Korean Fusion Burritos 23 – Italian Cheese & Indian Uttappam 24 – Mexican Sausage Ravioli Wonton 25 – Schezwan Veggie Noodle Sandwich 26 – Falafel Fusion Chicken Cob Salad 27 – Paneer Spicy Chili Dosa 28 – Chicken Teriyaki Wonton Tacos 29 – Indian – Italian Chutney Pasta 30 – Chicken Tandoori Burgers Conclusion About the Author Author's Afterthoughts

Introduction

Will your family enjoy fusion dishes that are new to them? What types of ingredients are commonly used? Are the necessary ingredients easy to find? Fusion cuisine allows you to create distinct dishes that you and your family have not yet tried. It offers you a chance to have different dishes than others are serving at carry-in dinners and parties, too. Your family, except for very young children, will likely enjoy the combinations of flavors. Younger children may shy away from the spicier fusion dishes. You can introduce your family to new cultures by preparing fusion dishes, too. The ingredients in most fusion dishes can be found in specialty stores, like Oriental groceries, and other world foods shopping establishments. You can Google for substitutes if there are any ingredients that you’re unable to find in your local area. In addition, you can find many dry ingredients in stores online.

You can expand your cooking horizons when you create dishes that are influenced by more than one area. The sky is the limit! Fusion cuisine is a marriage of East & West and offers your family and guests a chance to try foods they know and foods they don’t. Read on, and learn more about fusion cooking…

1 – Fusion Ramen Cabbage Salad

Cabbage from Europe and ramen from Asia bring this fusion salad alive with flavors. It’s requested at most carry-in dinners we attend. Makes 4 Servings Cooking + Prep Time: 1/2 hour Ingredients: 2 packets of noodles, Ramen 1/3 cup of sliced almonds, unsalted 2 tbsp. of unsalted butter, melted 1/2 head of thinly sliced cabbage, small 1 thinly sliced carrot, small 1 finely chopped onion, green For dressing: 3 tbsp. of sugar, granulated 2 tbsp. of vinegar, rice wine

4 tbsp. of mayonnaise, light 2 tsp. of mustard, Dijon 1/2 tsp. of oil, sesame Salt, kosher & pepper, ground, as desired Instructions: Preheat oven to 350F. Break noodles in small chunks (bite-sized). Spread them over a casserole dish. Mix in the sliced almonds. Drizzle with melted butter. Combine well by tossing. Toast noodles & almonds in 350F oven till golden brown, 12 to 15 minutes. Remove dish from oven. Set it aside. Combine dressing ingredients in medium mixing bowl. Whisk well together. In larger mixing bowl, combine cabbage shreds, carrots & green onions. Add toasted ramen with noodles. Drizzle dressing atop dish. Toss all ingredients together thoroughly. Season as desired. Serve promptly.

2 – Vegetable Paella

This tasty dish contains vegetables, prepared American style, and the paella dish, which originated in Spain. It’s different than the street food paella served in Spain, and a delicious dish that’s easy to make, even on weeknights. Makes 2 Servings Cooking + Prep Time: 55 minutes Ingredients: 1 onion, medium 2 cloves of garlic, large A large-sized glug of oil, olive 1/2 tsp. of smoked paprika, hot 2 cups of stock, vegetable, low sodium 1 pepper, red 1 pepper, yellow 1 zucchini, small

3/4 cup of rice, paella 2 tsp. of pureed tomatoes A large splash of wine, white 1 cup of tomatoes, cherry 1 small handful parsley, flat leaf, ground freshly Salt, sea, as desired Pepper, black, as desired Instructions: Peel, then chop onion & garlic cloves. Heat oil glug in non-stick, large frying pan on med-high. Fry chopped onions gently till they soften and begin turning a golden color, then add garlic. Fry for a minute more till aromatic and soft. Add paprika and stir in well. Core, then de-seed peppers. Remove zucchini ends. Cut peppers & zucchini in small pieces. Add veggies to pan. Fry till they begin softening around edges, five or six minutes. Add paella rice. Cook till rice has heated up, then stir in the pureed tomatoes. Add wine. Allow it to bubble fully away. Add stock and cherry tomatoes. Season as desired. Bring pan to boil. Reduce heat to low & allow to simmer, unstirred, for 1/2 hour. Sprinkle with parsley and serve.

3 – Kimchi Cheesy Potato Pancakes

This recipe offers a combination of soft cheese, sour kimchi, and shredded potatoes. The batter is pan-fried for pancakes that are crispy outside and chewy and savory inside – delicious! Makes 4-6 Servings Cooking + Prep Time: 35 minutes Ingredients: 2 peeled, shredded Yukon potatoes, medium 1 & 1/2 cups of chopped kimchi, sour 1/2 cup of green onions, chopped 1 cup of flour, all-purpose 1/2 cup of breadcrumbs, plain 1 egg, large 2 to 3 tbsp. of kimchi juice 4 to 6 tbsp. of water, filtered + extra as needed 4 tbsp. of oil, cooking

1 cup of provolone or mozzarella cheese shreds Optional to top: sour cream, light Instructions: Squeeze shredded potatoes using your hands till all moisture you can remove is gone. Place potatoes in large bowl. Add green onions, kimchi, breadcrumbs, flour, egg, kimchi juice, cheese and water. Combine well using a spoon and add additional water if batter seems stiff. Heat the oil in heavy skillet on med. heat. Drop heaping teaspoon full batter in skillet. Spread thinly. Fry in pan till edges crisp and turn brown, two to three minutes. Lower heat if needed, so pancakes do not burn. Repeat with remaining batter. Transfer pancakes to a rack so they stay crispy. Add sour cream dollops, if desired. Serve.

4 – Fusion Japanese Guacamole

Jalapenos, onions, avocados, and lime juice work their magic with wasabi paste, shiso leaf, and ginger in this East-meets-West dish. The wasabi paste gives it a great kick of heat. Makes 12 Servings Cooking + Prep Time: 25 minutes Ingredients: 2 halved, then peeled & pitted avocados, large 1 juiced lime, fresh 1 minced onion, medium 2 seeded, minced peppers, jalapeno, +/- as desired 10 chopped shiso leaves 1 tbsp. of minced ginger root, fresh 1 tsp. of paste, wasabi 1/2 tsp. of pepper, white, ground 2 drops of hot sauce (Tabasco works well)

1 chopped tomato, medium Salt, kosher & pepper, black, as desired Instructions: Add lime juice, avocados, jalapenos, onions, ginger, shiso leaf, white pepper, wasabi paste & hot sauce in large mixing bowl. Mash till there are no large avocado pieces remaining. Fold in tomatoes gently. Season as desired. Serve.

5 – Japanese Fish Hard-Shell Tacos

This recipe fuses Mexican tacos with flavors from Japan like wasabi and ponzu. It’s a unique taste treat. Makes 12-14 Servings Cooking + Prep Time: 50 minutes + 1 hour chilling time Ingredients: 1/2 cup of citrus sauce, ponzu 1 & 1/2 lbs. of 1”-thick tuna fillets, albacore, skinned and boned 1 tbsp. of oil, vegetable 12-14 tortillas, corn, warmed Slaw, prepared Ponzu-wasabi mayo, prepared Instructions: Pour the ponzu sauce in large, zipper top plastic bag. Add the tuna and seal the bag. Turn tuna and coat well.

Chill tuna in bag for an hour and turn once, halfway through. Drain ponzu sauce from the bag. Add the oil. Turn the bag, coating fish well. Heat a grill to a very high level, 550F – 650F. Oil the grate. Place fish on grill and cover. Grill for about three minutes, and turn one time, till fish is cooked rare and you can see grill marks. Slice crossways. Fill the tortillas using slaw & tuna. Top with mayo drizzle. Serve.

6 – Thai Basil Hummus

My family loves hummus, and we love Thai food, too. This Fusion hummus is made with traditional, tasty Thai flavors like sweet chili, lime, coconut, basil, ginger, and lemongrass. You can dip broccoli, chips, celery, or carrots in this savory-sweet-spicy hummus. Makes 12 Servings Cooking + Prep Time: 35 minutes Ingredients: 1/4 cup of oil, coconut 2 thinly sliced garlic cloves, large 2 cups of garbanzo beans, cooked 1/4 cup of lime juice, fresh 1/4 cup of peanut butter, creamy 1/4 cup of milk, coconut, light 1/4 cup of chili sauce, sweet 1/4 cup of lemongrass, minced 1/4 cup of minced basil leaves, fresh Thai

1 tbsp. of grated ginger, fresh 2 tsp. of curry paste, green 1 minced pepper, jalapeno 1/2 tsp. of salt, kosher Optional: a pinch of chili powder Optional: a pinch of pepper, cayenne Instructions: Heat the oil in skillet on med. heat. Stir and cook garlic for 1/2 minute to a minute, till lightly browned and fragrant. Pour into small bowl. Allow to cool down. Blend the cooled garlic and oil with lime juice, beans, coconut milk, peanut butter, lemongrass, chili sauce, ginger, basil, jalapeno peppers, curry paste, kosher salt, chili powder and cayenne pepper in food processor till smooth. Serve with dippers like chips, chopped veggies, etc.

7 – Beef & Chili Sauce Pasta

This fusion dish is quite popular, combining Asian-style chili sauce with Italian spaghetti. It’s a hit whenever we serve it, and it’s simple and quick to prepare. Makes 4 Servings Cooking + Prep Time: 40 minutes Ingredients: 1/2 lb. of pasta, fusilli 2 tbsp. of oil, vegetable 1 lb. of lengthwise-halved, 1/4-inch thick sliced beef sirloin 1 lengthwise-halved, wedge-cut onion, large 3 cups of 1” florets of broccoli 3 tbsp. of soy sauce, low sodium 1 tbsp. of chili sauce, Asian 1 tbsp. of chopped cilantro, fresh, + extra for garnishing 1/4 tsp. of pepper, ground

3 x 1-inch thick wedge-cut tomatoes, medium Instructions: Add water to large pot. Salt and bring to boil. Add the pasta. Cook for five to 10 minutes, till tender to bite. Drain, then set pasta aside. Heat oil in large pan on med-high. Add the beef and cook for three to four minutes, till it begins browning. Stir while continuing to brown for additional two to three minutes. Transfer the beef to plate and set aside. Reserve the oil. Add onions to same pan. Stir often while cooking for two to three minutes, till it starts browning. Add the broccoli. Cook for two to three minutes, till bright green in color. Add chili sauce, soy sauce, cilantro & ground pepper. Stir frequently while cooking for about three minutes. Add reserved beef and the tomatoes. Cook for three minutes more, till tomatoes start releasing their juice. Add cooked pasta. Stir while cooking for three minutes or so, till most liquid is absorbed by pasta or evaporates. Season as desired. Sprinkle with cilantro and serve.

8 – Korean-American Fusion Potato Salad

The Korean flavors give this American classic potato salad a special kick. It has a creamy consistency, a sweet hint, yet it’s savory and tangy, with various textures and flavor layers. Makes 4 Servings Cooking + Prep Time: 50 minutes + 1 hour refrigeration time Ingredients: 3 peeled, cubed russet potatoes, medium 1/4 cup of carrot, minced 1/2 thinly sliced, medium cucumber, unpeeled 1 tsp. of salt, kosher 1/4 cup of red onions, diced 2 eggs, large, hard-boiled 1/2 cored, chopped small apple, red A pinch of pepper, black, +/- as desired

For the Korean Mayo 2/3 cup of mayonnaise, light 1 tbsp. of pepper paste, Korean hot, + extra as desired 1 tbsp. of oil, sesame 1 tsp. of ginger, grated finely Instructions: Fill a large-sized pot with cold water and add a bit of salt. Add potatoes. Bring to boil. Cook for 15-20 minutes, till potatoes become tender. Add the carrots in last three minutes the potatoes are cooking. Drain. Set them aside. Place the sliced cucumber in strainer. Sprinkle with kosher salt to coat slices. Allow to set for 10-15 minutes, then rinse. Transfer to plate with layered paper towels. Squeeze, removing most moisture. If you skip this step, the dressing will be too runny. Cut eggs into halves. Set 1/2 of a yolk aside. Cut whites & remainder of yolks in small-sized pieces. Place the potatoes & carrots in large-sized bowl. Gently mash till almost mashed but with a bit of chunkiness remaining. Mix in the cucumbers, chopped egg, apple, black pepper and onions. Whisk the mayo, sesame oil, ginger and pepper paste together in medium bowl. Fold into potato mixture. Grate last egg yolk over potato salad. Place in refrigerator for an hour or longer, then serve.

9 – Thai Sausage with Rice Dressing

This fusion dish includes Japanese sticky rice with Thai sausage for a truly unique flavor combination. A rice steamer can be used rather than a bamboo steamer. Makes 8-10 Servings Cooking + Prep Time: 1 & 1/2 hour + 1 hour rice soaking time Ingredients: 1 cup of rice, sticky 2 tbsp. of ginger, minced 2 tbsp. of garlic, minced 1 tbsp. of lemongrass, minced, inner tender part only 1/2 bunch of cilantro with separated leaves and stems 3 stemmed, chopped chiles, Thai 12 oz. of pork, ground 1 tsp. of salt, kosher 2 tbsp. of butter, unsalted

4 chopped onions, green 1 cup of onions, white or yellow, chopped 3 cups of chicken broth, low sodium 2 tbsp. of basil leaves, Thai 2 slightly beaten eggs, large 1 lb. of sourdough bread, stale, cubed Instructions: Soak the rice in two cups of hot water for an hour, then drain. Line rice steamer using foil. Poke holes in the foil. Add the rice to your steamer. Set over pot with boiling hot water. Steam for about 15 minutes, till rice is tender and moist. Preheat the oven to 375F. Combine 1 tbsp. each of garlic and ginger along with chilies, lemongrass and cilantro stems and whirl in food processor for about a minute, till chopped & blended. Add pork and kosher salt and mix them in well. Melt the butter in non-stick, large pan on med-high. Add last tbsp. each of garlic and ginger, along with onions and green onions. Cook for three minutes or so, till they have softened. Add the pork mixture. Stir often while cooking for four minutes or so, till no pink remains. Transfer the mixture to large-sized bowl. Add the broth, rice, basil, cilantro, bread and eggs and toss, combining well. Place the mixture in 13” x 9” lightly-greased casserole dish. Cover using foil. Bake in 375F oven for 30-40 minutes till brown on the top and hot in middle. Serve.

10 – Fusion Lasagna Roll Burritos

Italian lasagna meets southwestern burritos in this tasty, cheesy, beefy recipe. The two individual dishes are well-known, but the fusion makes this recipe unique. Makes 10 Servings Cooking + Prep Time: 55 minutes Ingredients: 1 lb. of beef, ground 1 x 32-oz. jar of spaghetti sauce, mild 1 x 24-oz. carton of cottage cheese, light 1 x 15-oz container of cheese, ricotta 2 & 1/4 cups of mozzarella cheese shreds 2 eggs, large 1 cup of Parmesan cheese, grated 1 tbsp. of oregano, dried Salt, kosher & pepper, ground, as desired

1 x 16-oz. pkg. of noodles, lasagna 10 x 10” tortillas, flour Instructions: Preheat oven to 350F. Heat large-sized skillet on med-high. Stir while cooking beef for five to seven minutes, till crumbly and browned. Add spaghetti sauce and simmer for five minutes or so. In large-sized bowl, mix together ricotta, cottage cheese, eggs, 2 cups of mozzarella shreds, oregano and 1/4 cup of grated Parmesan. Season as desired. Fill large-sized pot half full of water and salt lightly. Once water is boiling, cook the lasagna noodles and stir occasionally for seven to eight minutes, till al dente. Drain them well. Place one lasagna noodle over one flour tortilla. Spread some beef sauce over the top. Add another noodle. Spread one level layer of cottage cheese mixture over the top. Cover with third lasagna noodle. Fold tortilla edges in and roll into burrito shape. Repeat step 5 with remainder of tortillas. Place the burritos in casserole dish. Spread remainder of sauce mixture on top of burritos. Cover them with the last of Parmesan and mozzarella cheese. Bake in 350F oven for 12-13 minutes, till bubbly and heated fully through. Allow to cool for about five minutes for each serving. Serve.

11 – Mashed Potatoes with Wasabi

We cook many American dishes in our home, and this one is crossed with Japanese cuisine. These tasty mashed potatoes are topped with wasabi and crumbled bacon, too. Makes 8-10 Servings Cooking + Prep Time: 50 minutes Ingredients: 2 & 1/4 lbs. of peeled, chunk-cut russet potatoes, large 1 tbsp. of soy sauce, reduced sodium 2 tbsp. of wasabi, powdered 1 tsp. of salt, sea 1 cup of warmed whipping cream +/- as desired Instructions: Add water to large pot. Bring to boil on high heat level. Add the potatoes. Cook for 18-20 minutes or so, till potatoes are tender. Drain. Return to the

same pot. Add the remainder of ingredients. Use hand mixer or masher to whip potatoes till smooth, adding cream as you need it. Transfer mixture to serving bowl. Serve.

12 – Bulgogi Fusion Sloppy Joe

This recipe uses sloppy joes, a classic American dish, and fuses it with Korean bulgogi’s spicy flavors. It created a recipe that’s become a hit with many from both countries. Makes 6 Servings Cooking + Prep Time: 40 minutes Ingredients: For the quick pickles 1/2 cup of vinegar, rice 1/2 cup of water, filtered 2 tbsp. of sugar, raw cane 1 tsp. of sauce, sriracha 1 thinly sliced cucumber, small 1/2 petal-sliced small onion, red For the bulgogi 1 lb. of ground beef, lean

2/3 cup of soy sauce, low sodium 1/2 cup of sugar, brown 3 chopped onions, green 2 tsp. of oil, sesame 1 tbsp. of sauce, sriracha 1 tsp. of pureed garlic 1 tsp. of paste, ginger 6 burger buns with sesame seeds Instructions: Bring the water, vinegar, sriracha and sugar to boil in small pan on med. heat. Cook for two to three minutes, till sugar dissolves. Place red onions and cucumbers in casserole dish. Pour vinegar and sriracha mixture on top. Set aside and allow them to pickle, while you’re preparing bulgogi. Heat large-sized skillet on med-high. Stir and cook ground beef in heated skillet for five to six minutes, till no pink remains. Drain grease and discard, then return the beef to hot skillet. Add the soy sauce, green onions, brown sugar, sriracha, sesame oil, ginger and garlic. Stir occasionally while cooking for seven to eight minutes, till sauce starts thickening. Scoop bulgogi mixture onto buns. Top with pickled onions & cucumbers. Serve.

13 – Roasted Squash with Pomegranate Seeds & Pepitas

This dish is a fusion of Yucatan, Mexican, and the Western United States cuisine. The chilies and squash combine tastefully with pepitas and pomegranate seeds. Makes 2 Servings Cooking + Prep Time: 40 minutes Ingredients: 4 lengthwise-halved, de-seeded squash – trim the ends 3 tsp. of oil, vegetable 1/2 cup of pepitas (pumpkin seeds), raw 1/2 tsp. of salt, table 3 tbsp. of honey, organic 1/2 cup of seeds, pomegranate 1 & 1/2 tsp. of sea salt, coarse

4 tbsp. of melted butter, unsalted 1 & 1/2 tsp. of cayenne, ground Instructions: Preheat the oven to 425F. Rub the squash using 2 tsp. of oil. Lay them on a cookie sheet. Roast the squash in 425F oven for 18-20 minutes, turning once, till tender when you pierce them. Spread the pepitas on rimmed cookie sheet. Drizzle with last tsp. of oil. Add table salt and coat by stirring. Bake for five minutes or so, till toasted. Transfer squash to serving plate. Use honey to drizzle and sprinkle using pomegranate seeds, sea salt and pepitas. Mix cayenne and butter. Serve alongside squash and let diners drizzle the squash with cayenne butter as they like.

14 – Pho Fusion Burritos

This recipe includes your most loved pho flavors, like chili garlic sauce, beef, and rice noodles. But instead of being served in a bowl, they are rolled in a tortilla, burrito style. Makes 8 Servings Cooking + Prep Time: 50 minutes Ingredients: 1 tbsp. of oil, vegetable 1 & 1/2 thinly sliced onion 3 thinly sliced peppers, jalapeno 2 x 14-oz. can of pho broth, beef flavor 1 lb. of thinly sliced rib-eye steak, frozen 10-oz. of rice noodles, thin 8 x 10-inch tortillas, flour

1 x 8-oz. jar of sauce, chili-garlic 1 x 8-oz. pkg. of bean sprouts 2 tbsp. of sauce, hoisin +/- as desired 1 bunch of basil, Thai 1 cilantro bunch 1 sliced lime, fresh Instructions: Heat the oil in large-sized pan on med. heat. Add the onions. Stir while cooking for five to six minutes, till they soften. Add the jalapeno peppers. Stir while cooking for five minutes or so, till they have turned dark green in color. Remove pan from heat. Heat the broth in pan on med-high. Cook rib-eye slices in batches in the heated broth for 10-20 seconds each batch, till cooked med-rare. Fill large-sized pot about halfway with water. Bring to boil. Add the noodles. Cook for three to five minutes, till tender. Drain well. Place the tortillas on glass or china plate. Heat them for 20-25 seconds in microwave till they have warmed. Divide the jalapeno and onion mixture, sliced rib-eye, noodles, bean sprouts, chili-garlic sauce, Thai basil, hoisin sauce & cilantro among the tortillas. Spoon a bit of broth over the top of each. Fold the opposite edges of the tortillas over the filling. Roll up like burritos. Serve alongside slices of fresh lime.

15 – Chicken Fajita Pasta

This dish contains the great Mexican flavors of chicken fajitas, added to a pasta meal of Italian origin. The penne recipe works wonderfully even on those busy weeknights. Makes 6 Servings Cooking + Prep Time: 40 minutes Ingredients: For seasoning: 2 tsp. of chili powder +/- as desired 1 tsp. of salt, kosher 1 tsp. of cumin, ground 1 tsp. of garlic powder 1 tsp. of onion powder 1/2 tsp. of oregano, dried For the chicken: 1 & 1/2 lbs. of 1/4" strip-cut chicken breast

1 tbsp. of oil, olive 1 x 1/2” wedge-cut onion, red 4 minced garlic cloves For the pasta: 3 cups of chicken broth, low sodium 1 cup of salsa, mild 1 pound of pasta, penne 1 x 1/2" strip-cut bell pepper, red 1 x 1/2" strip-cut bell pepper, green 1 cup of cheddar cheese shreds + extra for garnishing 1/2 cup of sour cream, light 1/2 cup of chopped cilantro, fresh Instructions: Combine the oregano, garlic powder, onion powder, cumin, kosher salt & chili powder in medium bowl and mix well. Reserve 1 tsp. of this seasoning. Use the rest to coat the chicken. Set the pressure cooker on High and Sauté. Add the oil to the inner pot. Sauté 1/2 of chicken strips for four to five minutes, till browned lightly. Transfer the chicken to bowl. Sauté remainder of chicken strips and transfer to same bowl. Sauté garlic and onion lightly in the inner pot of your pressure cooker for a minute or so, till fragrant. Press the Cancel button. Add broth & salsa to onion mixture. Combine pasta with this broth mixture. Top with bell peppers and chicken strips. Lock lid of pressure cooker. Set vent to the Sealing function. Select Manual Pressure Cook option. Cook on the High Pressure level for five minutes. Allow pressure to naturally release for five minutes. Set handle to the Venting function, which will quickly release remainder of pressure. Carefully open the lid. Sprinkle reserved seasoning blend on pasta mixture. Add the cheese shreds. Combine by stirring. Add more salt, to taste. Spoon the pasta in bowls. Top using light sour cream. Use extra cheese shreds and cilantro to garnish and serve.

16 – Quinoa Fusion Pad Thai Bowl

Quinoa from Peru and Pad Thai in Asia were once separated by many miles of ocean. That was true for 3000 – 4000 years, but isn’t anymore, as they meet in this fantastic fusion dish. Makes 8 Servings Cooking + Prep Time: 55 minutes Ingredients: 4 cups of chicken broth, reduced sodium 2 cups of rinsed, drained quinoa 1 tbsp. of oil, coconut 1 thin-strip-cut chicken breast, large, skinless, boneless 3/4 cup of cabbage, shredded 1/4 cup of broccoli stems, diced 1/2 cup of edamame 2 matchstick-cut carrots, fresh 2 chopped onions, green

3 eggs, large 1 tsp. of oil, sesame Thai-style peanut sauce, bottled, as needed Instructions: Bring quinoa in broth to boil in medium pan. Reduce the heat level to medlow and cover pan. Simmer for 15-20 minutes, till quinoa becomes tender. Set it aside. Heat up 1 & 1/2 tsp. of coconut oil in wok on med-high. Add the chicken and stir while cooking for five to six minutes, till cooked fully through. Remove from the wok. Heat the remainder of coconut oil in same wok. Add the edamame, cabbage, carrots, green onions and broccoli. Sauté for two to three minutes, till they have softened a bit. In small-sized bowl, whisk the eggs in sesame oil. Push veggies to outside of wok, making an indentation in the middle. Pour in the eggs. Stir, scrambling them, while cooking for three minutes. Pour the peanut sauce over egg and veggie mixture in wok. Return the chicken to wok. Add quinoa and combine well. Serve.

17 – Pressure Cooker Albondigas & Pasta

Albondigas are meatballs that originated in Spain. They are paired here with Italian-style pasta, in a dish that is easy to make. You can add other veggies, too, if your family includes picky eaters. Makes 6 Servings Cooking + Prep Time: 35 minutes Ingredients: For the meatballs: 1 & 1/2 lbs. of beef, ground 1 & 1/2 cups of queso fresco cheese crumbles + extra for garnishing Salt, kosher & pepper, ground, as desired 1 & 1/2 tbsp. of oil, vegetable +/- as needed For the pasta: 3 cups of water, filtered

3 cups of pasta, rotini 1 & 1/2 cups of tomato puree A pinch of salt, kosher For topping: Sliced avocados Chopped cilantro, fresh Instructions: Combine the beef with queso fresco cheese, kosher salt & ground pepper in large bowl and mix well. Divide this mixture in 12 portions. Roll them into balls. Heat the oil in the inner pot of your pressure cooker that is set on High to Sauté. Work in batches to sauté the meatballs for about three to four minutes each, till all sides are browned. Transfer them to a steamer basket. Press the Cancel button to stop Sautéing. Pour the water, tomato puree, pasta & kosher salt in inner pot of the pressure cooker. Place a trivet atop pasta mixture and the meatballs in steamer basket atop trivet. Lock the lid of pressure cooker firmly in place. Set the steam vent on Sealing. Choose Pressure Cook, then High Pressure and cook for 8-10 minutes. Move steam vent to the Venting function, quick-releasing the pressure. Ladle the pasta in bowls. Top each with several meatballs. Use garnishes in toppings list as desired. Serve.

18 – Fusion Spam® & Rice Musubi

This is quite the popular snack food in Hawaii, USA. It’s basically cooked and marinated Spam® made in sushi. It sounds unusual but it’s delicious. Makes 10 Servings Cooking + Prep Time: 1/2 hour + 4 hours rice soaking time Ingredients: 2 cups of white, short-grain rice, uncooked 2 cups of water, filtered 6 tbsp. of vinegar, rice 1/4 cup each of soy sauce, low sodium 1/4 cup of sauce, oyster 1/2 cup of sugar, granulated 1 x 12-oz. container of luncheon meat, cooked fully (Spam® is normally used) 5 sheets of nori dry seaweed sheets 2 tbsp. of oil, vegetable

Instructions: Soak the rice for four hours, then drain & rinse it. Bring 2 cups filtered water to boil in a pan. Add the rice. Stir well. Reduce the heat and cover the pan. Simmer for 18-20 minutes. Add and stir in the vinegar. Set aside and allow to cool. In separate bowl, combine oyster sauce, soy sauce & sugar till sugar dissolves completely. Slice lunch meat in 10 slices lengthwise. Marinate in the sauce for five minutes or so. In large-sized skillet, heat the oil on med-high. Cook the slices of meat till browned lightly, two minutes each side. Cut nori seaweed sheets into halves. Lay flat on work surface. Place rice press in middle of sheet. Press rice inside tightly. Top with lunch meat slice. Remove rice press. Wrap the nori around rice mold and seal edges with a bit of filtered water. Repeat with remainder of slices and rice. Serve warm or chill and serve.

19 – Air Fryer Veggie Momos

Momos are street food served in Tibet and India, with meat or veggies cooked, then seasoned as filling in Chinese wonton wrappers. In this recipe, they are cooked in an air fryer for a healthier, quick snack. Makes 4 Servings Cooking + Prep Time: 55 minutes Ingredients: 1 tbsp. of oil, vegetable 3/4 cup of cabbage, shredded 3/4 cup of carrots, shredded 1/4 cup of green onions, chopped 1 tsp. of soy sauce, low sodium 16 wrappers, wonton type 1/4 cup of water, filtered +/- as needed Non-stick spray

Instructions: Heat oil in skillet on med-high. Add carrots and cabbage. Stir occasionally while cooking for three to four minutes, till softened slightly. Add green onions. Cook for three minutes more. Remove the skillet from burner. Stir the soy sauce into mixture you created in step 1. Allow to cool for 8-10 minutes. Preheat the air fryer to 325F. Spoon 1 tbsp. of cabbage mixture in middle of each single wonton wrapper, then fold the wrapper around filling. Seal edges with water, if necessary. Spray the momos using non-stick spray. Place in basket of air fryer. Work in batches. Cook the momos in air fryer for five to six minutes. Flip them. Cook for three to five minutes till crispy and golden brown. Serve.

20 – Mexican – Japanese Fusion Quesadillas

Habanero peppers are tantalizingly hot, and they’re a feast for your taste buds. You can use milder peppers, though if you prefer. Makes 6 Servings Cooking + Prep Time: 1 hour + 1 hour marinating time Ingredients: 1/4 cup of soy sauce, low sodium 2 tbsp. of sugar, granulated 1 tsp. of grated ginger, fresh 1 minced garlic clove 1 lb. of strip-cut chicken breast, boneless, skinless 6 x 10” tortillas, flour 1/4 cup of oil, olive 6 oz. of Pepper Jack cheese shreds 6 oz. of Parmesan cheese, grated Optional: 1 seeded, finely chopped habanero pepper

Instructions: Combine the soy sauce, garlic, sugar and ginger in large-sized bowl. Add the chicken strips and toss, coating well. Cover using cling wrap. Place in refrigerator to marinate for an hour or longer. Preheat the oven to 425F. Transfer the chicken strips into casserole dish and discard the marinade. Bake the chicken in 425F oven for 20 minutes or so, till internal temperature is 165F or higher, and no pink remains. Brush each side of a tortilla with oil. Lay flat on work surface. Sprinkle 1/3 Pepper Jack shreds on tortilla. Add 1/3 of chicken strips. Cover strips with 1/3 grated Parmesan. Add 1/3 habanero peppers. Brush each side of another tortilla. Place atop mixture. Repeat step 4 with remainder of ingredients. Lightly oil a griddle and heat on med-high. Cook the quesadillas for three minutes each side or so, till cheese melts and the tortillas have browned. Serve.

21 – Bhurji Frittata

This is a more modern version of traditional egg bhurji, and this one is made as a tasty frittata. It’s a perfect meal for a make-ahead brunch. Makes 8 Servings Cooking + Prep Time: 1 hour & 10 minutes Ingredients: 1 tbsp. of oil, vegetable 1 minced large onion, yellow 1/2 cup of diced bell pepper, green 1 diced tomato, small 1 tsp. of minced chili pepper, green 3/4 tsp. of salt, kosher 1/2 tsp. of garlic, minced 1/2 tsp. of grated ginger, fresh 1/4 tsp. of turmeric, ground 1/4 tsp. of garam masala spice blend

1 tsp. of oil, vegetable 8 eggs, large 1/2 cup of cheddar cheese shreds 1/4 cup of chopped cilantro, fresh Instructions: Set the pressure cooker on Sauté mode, in Normal function. Heat 1 tbsp. of oil in inner pot. Add green bell peppers and onions. Sauté for two to three minutes, till onions are translucent. Add the tomatoes. Cook for another minute and then press the Cancel button. Stir in green chilies, garlic, salt, turmeric, ginger & garam masala to inner pot. Combine well. Transfer the seasoned onion mixture to large bowl. Pour a cup of filtered water into inner pot. Add trivet. Line bottom of 7” springform pan using baking paper. Grease pan sides and baking paper using 1 tsp. of oil. Wrap outside of pan with foil so it won’t leak. Crack the eggs in large mixing bowl. Beat till combined well. Add onion mixture & cheese to the eggs. Stir, combining well. Pour the egg mixture into springform pan. Cover top of pan with paper towel. Place 8” sheet of foil over top and crimp around pan sides, securing paper towel. Place pan on trivet. Lock lid of pressure cooker into place. Set the steam vent on Sealing. Select Pressure Cook and Manual. Cook on the High Pressure setting for 25 minutes. Allow pressure to naturally release for 10-12 minutes. Set steam vent to the Venting setting to release remainder of pressure quickly. Remove lid. Remove foil and paper towel covering pan carefully. Unplug the pressure cooker. Cut the frittata in wedges. Use cilantro to garnish and serve.

22 – Chicken Korean Fusion Burritos

This tasty recipe is a fusion of Mexican flavors and Korean kimchi. The tortillas, cheese, salsa, and cilantro work well together with the Korean ingredients. Makes 4 Servings Cooking + Prep Time: 35 minutes Ingredients: For the meat 6 minced garlic cloves 2 tbsp. of chili paste, Korean 1 tbsp. of soy sauce, low sodium 2 tsp. of sugar, granulated 1 tsp. of oil, sesame 2 x 10-oz. cans of drained, chunked chicken For remainder of dish

4 x 10” tortillas, flour 2 tbsp. of oil, vegetable Optional: 2 tsp. of softened butter, unsalted 1 cup of cilantro leaves, fresh Optional: 1/2 cup of kimchi, chopped, squeezed till dry 2 tbsp. of cheddar cheese shreds, sharp 1 tbsp. of salsa, mild Instructions: Preheat the oven to 360F. Stir the chili paste, garlic, sugar, sesame oil and soy sauce together in medium bowl till sugar has dissolved in liquid. Add the chicken. Stir, coating well. Wrap the tortillas in foil. Bake in 360F oven for 8-10 minutes, till soft and hot. As tortillas are warming, heat the oil in skillet. Stir while cooking chicken in it for 8-10 minutes, till meat has heated through & sauce is thickened. Spread 1/2 tsp. of butter on just one side of each tortilla. Divide the chicken in tortillas. Top the chicken with similar-sized portions of kimchi, cilantro, salsa & cheddar cheese. Fold the opposite ends of tortillas towards each other, partially covering filling. Pull one of the edges remaining over filling. Roll, till tortilla completely surrounds filling. Serve.

23 – Italian Cheese & Indian Uttappam

This fusion dish blends Italian parmesan cheese and basil flavors in an Indian Uttapam. It’s a great, original taste and a wonderful idea for lunch. Makes 4 Servings Cooking + Prep Time: 1/2 hour + 8 hours rice soaking & 4 hours fermentation time Ingredients: For the batter 1 cup of whole urad dal, white 3 cups of rice 1 tbsp. of salt, kosher 1/2 tsp. of seeds, methi (fenugreek) For the Utappam 4 to 5 cups of batter, idli dosa 1 cup of grated cheese, Parmesan 1 to 2 tsp. of basil leaves, dried 4 to 5 tsp. of oil, olive

Instructions: Wash, then soak the rice, methi seeds and dal overnight. Next day, grind rice mixture, making a batter. Allow to rest and ferment for four to five hours. Combine well with ladle or hand. Add the salt. Heat non-stick pan and add several drops oil. Spread over bottom of pan. Wipe excess oil off. Allow the pan to continue heating till it smokes. Place ladle of batter in middle of pan. Spread outwards slowly, making one thick pancake. Add one drop oil. Cover lid so pancake will cook properly. Add grated cheese. Sprinkle with basil. Cover again with lid. Cook till cheese has melted completely. Don’t flip the Uthappam pancake. Rather, lift and then transfer to serving plate. Serve while hot.

24 – Mexican Sausage Ravioli Wonton

This recipe combines Italian ricotta with Mexican chorizo and spices. In fact, stuffing them inside wonton wrappers technically makes this a triple-fusion. Makes 6 Servings Cooking + Prep Time: 40 minutes Ingredients: 2 small-cubed links of chorizo sausage 1/2 cup of ricotta cheese, part-skim 1 cup of Mexican cheese, white 1/2 cup of cilantro, chopped 1 minced garlic clove 1/2 tsp. of cumin, ground 1 tsp. of salt, kosher 1 x 14-oz. pkg. of wonton wrappers, round 1 tsp. of oil, olive 1 tbsp. of salt, kosher

Instructions: Add the chorizo to heated skillet on med. heat. Stir while cooking till it cooks through fully. Set aside and allow it to cool. In large-sized bowl, stir Mexican cheese, ricotta, garlic, cumin, cilantro & 1 tsp. kosher salt together. Place the chorizo in food processor. Pulse till ground finely. Pour the combined ingredients in blender. Pulse till blended well. Place 1 tsp. filling on single wonton wrapper. Dip your finger in a bit of water. Wet wrapper’s top edge. Fold into halves, sealing edges by pinching them. Set ravioli wonton aside. Continue to fill & seal remainder of wrappers. Fill a pot 2/3 full of water. Add 1 tbsp. salt & bring to boil. Place ravioli gently in water Cook for six minutes or so, till they float to top. Remove to plates. Top with the marinara sauce. Serve.

25 – Schezwan Veggie Noodle Sandwich

This tasty fusion sandwich is stuffed with Schezwan noodles, veggies, and cheese. It’s the perfect way to serve as a light dinner or evening snack. Makes 4 Servings Cooking + Prep Time: 50 minutes Ingredients: 1 & 1/2 cups of boiled noodles, Hakka 2 bread rolls, Ciabatta or regular brown or white bread 2 tbsp. of oil, olive 1/2 cup of shredded cabbage 1 chopped carrot, medium 1 chopped bell pepper, green 1 sliced onion, medium 2 tbsp. of chili sauce, red 1 tsp. of soy sauce, low sodium 1 & 1/2 tsp. of pasta sauce, roasted tomato

1/2 tsp. of crushed peppercorns, black 1/2 tsp. of salt, kosher +/- as desired 2 sliced tomatoes, medium Optional: 2 cabbage or lettuce leaves 2 slices of cheese 4 tbsp. of grated cheese, mozzarella Instructions: Heat the oil in wok. Add chopped veggies & sauté for several minutes till they are cooked. Once veggies cook, add Schezwan sauce, tomato sauce & soy sauce. Stir thoroughly. Add boiled noodles. Toss well. If they break, that’s fine. Adjust salt. Season using pepper. Mix for several minutes more. Turn off gas. Take ciabatta or regular bread and place cabbage or lettuce leaf and horizontal tomato slices inside. Cut cheese slice in strips. Place on tomatoes. Fill bread with noodles. Add grated cheese. Press bread gently. Heat in microwave and serve.

26 – Falafel Fusion Chicken Cob Salad

This is a delightful Mediterranean – American fusion salad. It’s filling for a salad, and the fresh flavors will make it a favorite dish in your home. Makes 6 Servings Cooking + Prep Time: 35 minutes Ingredients: For falafel 1 & 1/4 cups of water, filtered 1 x 6-oz. pkg. of falafel mix, dry To fry: 2 cups of oil, vegetable Salt, kosher, as desired For cucumber dressing 1/2 cup of sour cream, light 1/4 cup of milk, 2% 1/4 cup of cucumber, diced

1 tsp. of minced parsley, fresh 1/8 tsp. of salt, kosher For the salad 1 x 10-oz. bag of salad greens, mixed 2 diced tomatoes 1 diced avocado 8 slices of crumbled bacon, cooked 3 diced eggs, hard-boiled 3/4 cup of cheese, feta Instructions: Mix the water with falafel mix. Allow to stand for 8-10 minutes. Form the mixture in 12 patties of 1/2" thickness. Heat the oil in large pan to 375F. Fry the patties in batches in heated oil for three to five minutes, till crisp and golden brown. Transfer them to plate lined with paper towels to drain. Use kosher salt to season them. Cool down to 75F or so and break the falafel in pieces. Whisk the milk, sour cream, parsley, cucumber & 1/8 tsp. of salt in medium bowl together till you have a creamy, smooth dressing. Place in refrigerator. Spread the greens on serving plates. Arrange avocados, tomatoes, eggs, bacon, falafel and feta cheese in rows on top of greens. Drizzle dressing on each and serve.

27 – Paneer Spicy Chili Dosa

In this great recipe, you’ll fill dosa with flavorful and spicy paneer chili. It makes a great lunch, served with chutney and coffee if you like. Makes 2 Servings Cooking + Prep Time: 40 minutes Ingredients: 1 cup of batter, idli dosa, prepared 1/2 cup of cubed paneer 1/2 cup of bell pepper, green 1/2 cup of spring onions – green parts only 1/2 cup of chopped onion 1/2 cup of chopped tomatoes, ripe 1/2 cup of grated cabbage 1/3 cup of ketchup, low salt 1/3 cup of chili sauce, tomato 1 tsp. of soy sauce, low sodium

A few drops of oil, sunflower, to cook the dosa Instructions: Preheat dosa pan on med. heat. Pour one ladle full of dosa batter. Spread it out to one x six to eight inch, thin dosa. Cook over med. heat till dosa turns golden brown in color. Flip. Cook on second side for several seconds. Flip over again. Add onions, tomatoes, peppers, cabbage, ketchup, chili sauce and soy sauce onto one side of dosa. Allow veggies to cook for about 10 seconds. After dosa has cooked, add cubed paneer. Fold dosa in 1/2. Remove carefully from pan. Transfer to plate & serve while hot.

28 – Chicken Teriyaki Wonton Tacos

Tasty and light, these tacos are a wonderful main dish or a great appetizer. It’s easily made with ground chicken, and you can bake wonton wrappers if you like to eliminate fat. Makes 7 Servings Cooking + Prep Time: 1 hour & 35 minutes + 8 hours chilling time Ingredients: 1/3 head of sliced, chopped cabbage, red 4 peeled, grated carrots, small 1/4 cup of coleslaw dressing, prepared 1/4 cup of vinegar, red wine 2 tbsp. of soy sauce, reduced sodium 2 tbsp. of teriyaki sauce, low sodium 2 tbsp. of oil, sesame 1 lb. of chicken, ground 1/4 cup of sauce, stir-fry

14 wrappers, wonton Instructions: Mix the carrots, cabbage, vinegar, coleslaw dressing, teriyaki sauce and soy sauce together in medium bowl. Refrigerate for one hour minimum or overnight, so flavors can blend well. Preheat the oven to 350F. Heat the oil in skillet on med. heat. Stir while cooking chicken in heated skillet for five to seven minutes, till crumbly and brown. Add the stir-fry sauce and cover the skillet. Reduce the heat level to low. Simmer. Form the wrappers in taco shapes. Arrange between cups of inverted muffin pan. Bake wrappers in 350F oven for four to five minutes, till lightly browned and firm. Spoon 2-3 tbsp. of chicken mixture in each shell. Top with the slaw and serve.

29 – Indian – Italian Chutney Pasta

This dish is made with shell pasta cooked in chutney, then garnished with parsley or spring onions. It’s especially tasty when served with a salad or garlic bread. Makes 2 Servings Cooking + Prep Time: 45 minutes Ingredients: 9 ounces of shell pasta, any type 1 cup of leaves, mint 1 cup of coriander leaves 2 chilies, green 5 minced garlic cloves 2 tbsp. of oil, olive 2 tbsp. of lemon juice, fresh Salt, kosher, as desired Pepper powder, black, as desired

Optional to garnish: parsley leaves Optional to garnish: spring onions Instructions: Cook pasta using directions on package till al dente. Drain and drizzle with a bit of oil, coating all pasta with it. To mixer, add leaves of coriander and mint, chilies, lemon juice & salt. Grind into smooth paste. In non-stick pan, add oil and minced garlic. Sauté till garlic browns, two to three minutes. Add ground chutney. Sauté till raw smell is gone, five to six minutes. Add cooked pasta to chutney. Mix till all pasta has been well coated. Season as desired. Garnish with parsley and/or spring onions. Serve.

30 – Chicken Tandoori Burgers

Originally, burgers were crafted from ground beef in Germany. Then people began making them with chicken. This recipe adds Indian seasonings for tandoori and serves them with tasty green chutney. Makes 4 Servings Cooking + Prep Time: 45 minutes + 1-2 days marinating time Ingredients: 1 lb. of chicken, ground 1 chopped small onion, red 1/2 cup of chopped cilantro, fresh Optional: 2 tbsp. of ground chili pepper, red 2 tbsp. of yogurt, plain, non-fat 1 tbsp. of paste, tandoori 1 tbsp. of lemon juice, fresh 1 tbsp. of finely chopped parsley, fresh 2 tsp. of cumin, ground

Optional: 1 tsp. of pepper flakes, red 1 tsp. of paste, garlic 1 tsp. of paste, ginger 1/2 tsp. of garam masala spice blend 1 cup of breadcrumbs, plain 1 egg, large 2 tbsp. of oil, olive Instructions: Mix the chicken with cilantro, red onions, yogurt, chili powder, lemon juice, tandoori paste, cumin, parsley, ginger paste, garlic paste, pepper flakes & garam masala in medium bowl. Cover with cling wrap. Marinate in fridge for one to two days. Preheat the oven to 350F. Stir egg and breadcrumbs into the chicken mixture and form in patties. Arrange them on cookie sheet. Bake in 350F oven for five to eight minutes per side, till cooked fully through. Heat the oil in skillet on med. heat. Cook burgers in heated oil for seven to eight minutes each side, till browned. Internal temperature should be 165F or higher. Serve.

Conclusion This fusion cookbook has shown you… How to use ingredients from different cuisines to affect unique tastes in many dishes. How can you include fusion recipes in your home repertoire? You can… Make kimchi cheesy potato pancakes and chicken Korean fusion burritos, which you may not have heard of before. They are just as tasty as they sound. Cook chutney pasta and paneer spicy chili dosa, which have an uncommon taste. Find ingredients in the world and import food stores. Enjoy making delectable seafood fusion dishes, including tuna tacos. Fish is a mainstay in recipes year-round, and there are SO many ways to make it great. Make fusion dishes using many types of vegetables in duo-cuisine recipes. There is something about them that makes the dishes more original. Make all kinds of dishes like Pho fusion burritos and quinoa pad Thai bowls, which will surely tempt anyone with a taste for new and original flavors. Enjoy these recipes with your family and friends!

About the Author

Allie Allen developed her passion for the culinary arts at the tender age of five when she would help her mother cook for their large family of 8. Even back then, her family knew this would be more than a hobby for the young Allie and when she graduated from high school, she applied to cooking school in London. It had always been a dream of the young chef to study with some of Europe’s best and she made it happen by attending the Chef Academy of London. After graduation, Allie decided to bring her skills back to North America and open up her own restaurant. After 10 successful years as head chef and owner, she decided to sell her business and pursue other career avenues. This monumental decision led Allie to her true calling, teaching. She also started to write e-books for her students to study at home for practice. She is now the proud author of several e-books and gives private and semi-private cooking lessons to a range of students at all levels of experience.

Stay tuned for more from this dynamic chef and teacher when she releases more informative e-books on cooking and baking in the near future. Her work is infused with stores and anecdotes you will love!

Author's Afterthoughts

I can’t tell you how grateful I am that you decided to read my book. My most heartfelt thanks that you took time out of your life to choose my work and I hope you find benefit within these pages. There are so many books available today that offer similar content so that makes it even more humbling that you decided to buying mine. Tell me what you thought! I am eager to hear your opinion and ideas on what you read as are others who are looking for a good book to buy. Leave a review on Amazon.com so others can benefit from your wisdom! With much thanks, Allie Allen